Savory Short Rib Ragu

$- 2 pounds bone-in beef short ribs - 12 ounces pappardelle pasta - 1 onion, diced - 2 cloves garlic, minced - 1 large carrot, diced - 1 stalk celery, diced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 bay leaf - 2 tablespoons olive oil - 1 can (14 ounces) crushed tomatoes - 1 cup beef broth - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Gather these ingredients before you start cooking. The short ribs give the ragu a rich flavor. The pappardelle pasta adds a nice texture. Diced onion, carrot, and celery create the base of the sauce. Garlic adds depth, while thyme and oregano bring warmth. The crushed tomatoes and beef broth create a hearty sauce. Olive oil helps to sauté the veggies. Salt and pepper enhance the flavors, and fresh parsley adds a bright finish. For the full recipe, refer back to the beginning. - Sear the short ribs: Start by heating 2 tablespoons of olive oil in a heavy pot over medium-high heat. Season 2 pounds of bone-in beef short ribs with salt and pepper. Sear the ribs for 4-5 minutes on each side. This will give the meat a nice brown crust. Once browned, remove the ribs and set them aside. - Sauté the vegetables: In the same pot, add 1 diced onion, 1 large diced carrot, and 1 stalk of diced celery. Toss in 2 minced garlic cloves as well. Cook these for about 5-6 minutes. You want the onions to turn translucent and the veggies to soften. - Add remaining ingredients to the pot: Return the short ribs to the pot. Pour in 1 can of crushed tomatoes and 1 cup of beef broth. Add 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and 1 bay leaf. Stir everything together and bring it to a simmer. - Cook low and slow: Cover your pot and reduce the heat to low. Let it cook for 2.5 to 3 hours. This slow cooking makes the short ribs tender. You will know they are done when they pull apart easily with a fork. - Prepare the pappardelle pasta: About 15 minutes before the ragu finishes cooking, boil 12 ounces of pappardelle pasta in salted water. Cook until al dente, then drain and set aside. - Shred the beef and combine: Remove the short ribs from the pot. Shred the meat with two forks and discard the bones. Return the shredded beef to the pot. Stir well and let it simmer for another 10 minutes. - Serve with garnish: Toss the cooked pappardelle with the ragu, ensuring the pasta is well coated. Serve warm, garnished with chopped fresh parsley for a pop of color. For the full recipe, refer to the earlier section. Choosing the right cut of meat is key. Bone-in beef short ribs work best. The bones add flavor and richness to the sauce. Look for marbled meat. This fat helps keep the meat tender during cooking. Low and slow cooking is vital for success. It breaks down tough fibers in the meat. This process makes the short ribs melt in your mouth. Cooking for 2.5 to 3 hours is ideal. Patience is your friend here! To boost flavor, use a good mix of seasonings. Salt and pepper are a must. Fresh herbs like parsley can uplift the dish. You can also add a splash of red wine for depth. If you’re missing an ingredient, don’t fret. You can swap in different veggies like bell peppers or mushrooms. You can use other pasta types too, like fettuccine or rigatoni. Just keep the cooking time in mind. Pair your ragu with a nice red wine. A Chianti or a Merlot works well. These wines match the rich flavors of the dish. For sides, consider a fresh salad or garlic bread. Both can balance the meal. When serving, make the dish look nice. A sprinkle of fresh parsley adds a pop of color. You can also serve the ragu over creamy polenta for a twist. For the full recipe, be sure to check out the details above! {{image_2}} You can change the pasta type for your ragu. Try using fettuccine or rigatoni. These shapes hold the sauce well. You can also use whole wheat pasta for a healthier choice. For vegetables, mix it up! Use bell peppers or zucchini instead of carrot and celery. You can also add mushrooms for more flavor. Fresh herbs like basil or rosemary can enhance the taste too. Adding a splash of red wine can deepen the flavor. Use a dry red wine for best results. If you prefer a sweet twist, balsamic vinegar works nicely. Just a tablespoon can brighten up the dish. For spice lovers, sprinkle in some chili flakes. This gives your ragu a nice kick. Adjust the amount based on your heat preference. Your taste buds will thank you! If you need gluten-free options, look for gluten-free pasta. There are many great brands available now. You can also use polenta as a base for the ragu. It adds a creamy texture. For a vegetarian version, swap short ribs for mushrooms or lentils. Use vegetable broth instead of beef broth. This still gives you a hearty meal. You won’t miss the meat at all! For the full recipe of Savory Short Rib Ragu, check out the main article. To store leftover ragu, cool it down quickly. Place it in an airtight container. Store it in the fridge for up to three days. When reheating, warm it on the stove over low heat. Stir often to prevent sticking. You can also use a microwave but check it often. To freeze the ragu, let it cool completely first. Portion it into freezer-safe containers. Leave some space at the top for expansion. You can also use heavy-duty freezer bags. Squeeze out the air before sealing. Ragu can last for up to three months in the freezer. In the fridge, ragu lasts about three days. In the freezer, it can stay good for three months. Look for signs of spoilage like off smells or mold. If it’s discolored or has a strange texture, throw it out. Always trust your senses when it comes to food safety. Savory short rib ragu is a rich and hearty sauce made with tender beef short ribs. This dish boasts deep flavors from slow cooking, making it perfect for a comforting meal. The short ribs become soft and easy to shred, mixing beautifully with the sauce. Often served over pasta, it brings warmth and satisfaction to any table. The combination of tomatoes, herbs, and beef creates a flavorful experience. Making this ragu ahead of time is easy and smart. You can prepare it one or two days in advance. Just follow the full recipe and let it cool before storing. Place it in an airtight container in the fridge. When you are ready to eat, gently reheat it on the stove. This allows the flavors to blend even more. Yes, using a slow cooker works well for savory short rib ragu. Start by searing the short ribs in a pan. Then, transfer them to the slow cooker. Add the sautéed vegetables and remaining ingredients. Set your slow cooker to low for 6 to 8 hours. This method makes the meat very tender and flavorful. Pair savory short rib ragu with pappardelle pasta for a classic touch. You can also serve it with creamy polenta or crusty bread. A fresh salad or steamed green vegetables enhance the meal. For drinks, a glass of red wine complements the flavors perfectly. Savory short rib ragu is a rich, hearty dish perfect for cozy meals. We covered key ingredients like beef short ribs, pappardelle pasta, and fresh herbs. I shared step-by-step instructions and helpful tips for cooking and serving. You can even customize it with different flavors or dietary options. Remember, low and slow cooking brings out the best flavors. Enjoy making this dish for family and friends!$

Indulge in the rich and hearty flavors of savory short rib ragu with this easy recipe! Perfectly seared short ribs slow-cooked in a luscious tomato sauce create a comforting dish that pairs beautifully with pappardelle pasta. Make mealtime special with this delightful recipe that’s sure to impress. Ready to savor every bite? Click through to discover the full recipe and impress your loved ones with your culinary skills!

Print Recipe Pin Recipe

Ingredients

2 pounds bone-in beef short ribs

2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

1 large carrot, diced

1 stalk celery, diced

1 can (14 ounces) crushed tomatoes

1 cup beef broth

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

12 ounces pappardelle pasta

Instructions

Sear the Short Ribs: In a heavy pot or Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them in the pot for about 4-5 minutes on each side until browned. Remove the ribs and set aside.

Sauté Vegetables: In the same pot, add the diced onion, carrot, celery, and minced garlic. Cook for about 5-6 minutes until the onions are translucent and vegetables are softened.

Add Remaining Ingredients: Return the short ribs to the pot. Add the crushed tomatoes, beef broth, thyme, oregano, and bay leaf. Stir to combine and bring to a simmer.

Cook Low and Slow: Cover the pot and reduce the heat to low. Let it cook for 2.5 to 3 hours, or until the short ribs are tender and can easily be pulled apart with a fork.

Prepare the Pasta: About 15 minutes before the ragu is done, cook the pappardelle pasta according to package instructions in salted boiling water until al dente. Drain and set aside.

Shred and Combine: Remove the short ribs from the pot, shred the meat, and discard the bones. Return the shredded meat to the ragu. Stir to combine and let it simmer for an additional 10 minutes.

Serve: Toss the cooked pappardelle with the ragu, making sure the pasta is well coated. Serve warm, garnished with chopped parsley.

Prep Time: 15 minutes | Total Time: 3 hours 15 minutes | Servings: 4-6